Mushroom Rugula

Ingredients
Mushroom filling
1 oz dried porcini mushrooms. (Other dry mushrooms may be substituted)
1 lb fresh chanterelles, shitake, or wild foraged mushrooms, diced.
½ cup hot water
2 T Extra virgin olive oil
1 T butter
1 large shallot, peeled and diced
Fresh herbs such as thyme and sage to taste
Salt and pepper to taste
Re-constitute the dried mushrooms by putting them in the hot water and letting them sit until soft, about 15 minutes. If you have more time, you can also put them in cold water in the fridge for 12 hours. Drain them and dice.
Heat butter and olive oil in a large saucepan over medium heat, add shallot and let them sweat for 10 minutes. Add all mushrooms. Simmer for 20 minutes, or until the mushrooms have given up their juices. Salt and pepper to taste. Cool to room temp, then chop them into a course paste. You want this mixture fairly dry of liquid, but still having some nice buttery/oily texture.

Pastry
4 C flour
8 oz cold butter, cubed
1 tsp. fine sea salt
2-4 T iced water
Egg wash
Pinch of course salt
Put the flour and salt in a bowl. Add the cubed butter; mix with a fork or your fingers until it resembles course meal. Add the iced water gradually until the dough holds together and can be formed into a ball. Form it into 2 balls, cover with plastic wrap, and chill for an hour.
Put dough balls on your work surface, and roll out into rectangles about ¼ inch thick. Use extra flour to keep them from sticking. Trim the edges so they are a tidy shape. Spoon the filling over the top of the dough rectangles, spreading it out thinly but evenly. Carefully roll the dough into a log, squishing gentle but firmly to get all the air pockets out of the roll. Slice 1.5 thick, and arrange on a buttered baking tray (or use parchment paper) so the spiral shows. Brush with egg wash and sprinkle with the course salt. Put in 400º oven for 30 minutes. Serve with Belle Pente pinot gris.